Nathan

Balance on every level

At Nathan, every detail is intentional, from interior and lighting to sound. Chef Nathan Van Echelpoel and sommelier Eva Van de Peer bring warmth and ambition to a kitchen where French-Belgian flavours meet subtle Asian influences. Dishes balance technique with curiosity, while wine and house-made juice pairings follow the seasons and a sustainable mindset. A four-day workweek, staff meals and smart waste strategies support a balanced, thoughtful way of working. It’s a balance of craft and warmth from start to finish.